Japanese Head Chef (Work in Ha Noi)

EXECUTIVE CHEF JOB DESCREPTION

1. Ensure food hygiene and safety and kitchen operating process

• Responsible for keeping the entire kitchen clean.

• Request and urge staff to clean up as needed.

• Observe, supervise food hygiene and safety off all staff.

• Ensure the hygiene of all work areas.

• Ensure the hygienic quality of dishes before serving customers.

• Responsible for requiring employees to clean work areas, tools and equipment.

• Guide and supervise the preservation of common assets, equipment and

machinery in the kitchen of employees.

2. Ensure the process & quality of dishes

• Ensure the quality of dishes, directly check the quality before transferring to the

waitress.

• Research and create, propose new dishes, meet the needs and tastes of

customers.

• Manage existing menu systems.

• Consulting food quality, how to prepare at the Restaurant.

3. Manage goods in the kitchen

• Inventory of imported goods in both quantity and quality.

• Check the quality of food and materials available in the kitchen.

• Supervise the import and export of goods and the use of goods during the day,

check warehouses and refrigerators daily.

• Carry out inventory of food, materials to have appropriate preservation or

processing direction.

• Destroy food when it is not quality guaranteed.

4. Kitchen management

• Prepare items and directly make food for guests.

• Divide the work for each employee according to each position.

• Distribute and direct staff to prepare and make food for guests.

• Ensure stable operating positions.

• Answer questions for customers.

• Urge and supervise the process of preparing dishes of employees.

5. In charge of skills training and general training planning

• Excutive chef will coordinate with the human resources department to recruit and

train kitchen staff.

• Professional guidance for employees, dissemination of regulations and rules in

the kitchen.

• Inform employees with the latest information from superiors.

• Skills training for employees.

6. Other jobs

• Have the task of managing, being the focal point for exchanging and reporting

with the Company.

• Make work reports at the request of superiors.

• Perform other tasks as required by the Board of Directors

Basic salary: Nego

Rice allowance

Fuel support

Vacation 04 days/month (No break on weekends – public holidays)

Sign a contract after 2 months of probation

Social insurance, health insurance, unemployment insurance, annual leave according to labor law

Salary 13 + Tet Bonus (According to the Company's business performance)

Experience in a similar position

Understanding Japanese food and dishes

Enthusiasm

Don't be afraid to move

Honest, confidential information related to work.

Scientific working mindset

Accept to work overtime and go on a business trip

+ Gửi kèm CV (nếu có)

+ Sơ yếu lý lịch

+ CCCD/ CMND

+ Giấy khám sức khỏe

+ Hộ khẩu

+ Giấy khai sinh